Last Activity:06-17-2014 11:44 AM
3 Likes on 2 Posts
Posted in thread: Midwest Credit Card Security on 08-11-2013 at 01:30 PM
As for damage mitigation, I do agree that Midwest could do a better job communicating, even if
it is just to say: "Hey, we're still monitoring our systems. We still have not found any
Posted in thread: Midwest Credit Card Security on 08-10-2013 at 10:45 PM
I had fraudulent charges on my debit card with similar patterns--Walmart.com, Sears.com,
Gamestop, gaming websites--during the same time period. I have never shopped online with
Midwest. So that's ano...
Posted in thread: Flemish Red maybe? on 05-29-2013 at 03:27 AM
What else are you going to pitch besides lacto?
Posted in thread: Long Term Fermentation with Brett on 04-06-2013 at 01:46 PM
1) We picked a year as the timeframe just from doing some cursory reading about this strain,
but could the Brett finish sooner? Would we check with a hydrometer (check for stable gravity
Posted in thread: anyone done a brew in a bag on 09-26-2012 at 03:04 AM
If you're interested in this idea, I'd definitely check out a Berliner Weisse. Mine is 70/30
pilsner/wheat, no boil. Not a single of the 12 score sheets I got from competitions, including
Posted in thread: my first competition on 05-16-2012 at 01:57 AM
Competitions don't care about the age, just how tasty and close to style the beer is. That
Flanders Red I entered was close to 2 years old but I've also entered beer that were less than
a month old.
Posted in thread: my first competition on 03-31-2012 at 11:38 PM
Thanks for the tidbit about the runner up best of show. I got my score sheets today and while I
think the BW was legit, the Flander's Red was a bit of a gimme. Only 5 beers in the sour ale
Posted in thread: my first competition on 03-28-2012 at 11:36 PM
Eh, no worries Matt. I stumbled across your rant after searching for March Mashness results and
it gave me a healthy chuckle.
Posted in thread: Sour Mash for a berliner weisse on 11-30-2011 at 03:09 AM
Do you get much conversion with water and grain mixed at 100F to give the lacto sugars to
eat?The process I'm describing is basically what Papizan, Jamil, and BYO is calling sour
mashing, whether that...
Posted in thread: Sour Mash for a berliner weisse on 11-29-2011 at 10:38 PM
My sour mashing technique is pretty similar. I mash and sparge as normal than transfer back to
my kettle. I pitch a couple ounces of grains and then put a layer of sanitized plastic wrap on